Photo: Philly-style Kielbasa with Fennel Kraut and Peppers Recipe
Ingredients
For the kraut:
- 1 head white cabbage, finely shredded
- 1 cup cider vinegar
- 3 cups water
- 1 tablespoon salt
- 1 tablespoon whole fennel seeds
For the kielbasa:
- 2 quarts water
- 2 (12-ounce) bottles lager (recommended: Yuengling)
- 3 (1-pound) Polish-style sausage kielbasa, each cut into 4 pieces (recommended: Hillshire Farms)
For the peppers:
- 1/4 cup vegetable oil
- 1 red pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips
- 1 green pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips
- Salt
Directions
Kraut:
Combine all ingredients in a Dutch oven. Bring to a simmer, over medium-low heat, cover, and cook for 1 hour, stirring a couple times.
Kielbasa:
Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.
Peppers:
Heat oil in a large nonstick skillet over high heat. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, about 8 minutes, stirring often.
Serve kielbasas with the kraut and peppers.
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By sarahgoodenow_1...
Arlington, VA
on June 10, 2010
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I was unaware that you could make delicious sauerkraut in so little time. This was a breeze to make and was satisfying and delicious. We served it with mashed potatoes and skipped the red peppers.
By rinsi25_9839685
Miami Lakes, FL
on February 24, 2008
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This was a hit! Very easy to prepare and the taste was phenomenal!
By vincef329_2199747
Niagara Falls, NY
on December 07, 2006
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I really like smoked sausage, especially Hillshire Farms lowfat kielbasa. It offers a great choice from high-fat, home-made verieties commmonly found around Philadelphia, PA. What I really dislike is when folks knock something here they have never made. Giving a single star really skews the rating. I say, let your tongue be the judge and don't be prejudice!
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